Tuesday, October 6, 2020

Chokeberry: Food Usage And Antioxidant

Chokeberries actually being two varieties distinguished by fruit color in the vast Rosaceae family: the red chokeberry (Aronia arbutifolia) and the black chokeberry (Aronia melanocarpa). Both are native to eastern North America from northern Florida up to Nova Scotia and as far west as Indiana.

Fresh, unprocessed chokeberry fruit, a berry, are rarely consumed due to their astringent taste and can be eaten whole (they are usually canned) and the berries are used for juice, jam, fruit desserts, jellies and wine production in addition to its use as an ornamental shrub for its white flower clumps.

Chokeberries juice is a good option to add to the other fruit juice beverages to enhance the levels of anthocyanins and flavonoids.

Red chokeberry (Aronia arbutifolia) is a small, deciduous shrub that grows 2 to 8 feet tall. Like black chokeberry, it is confined to the eastern United States. Chokeberries occur in wet areas – swamps, wet woodlands and especially in wet fence-rows.

Polyphenols are biofactors that determine the high bioactivity of chokeberries and the berries are a rich source of anthocyanins and procyanidins. Both substances are well known for high antioxidative activity leading to antibacterial, anticancer, antidiabetic, anti-inflammatory, antimutagenic, antiviral, cardioprotective, gastroprotective, hepatoprotective, immunomodulatory and radioprotective activities.
Chokeberry: Food Usage And Antioxidant

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